bake a dough is an award winning baking studio,located in the west side of singapore, providing baking workshops and cake decoration classesfor adults and children. now we're going to mix the batter to drawsinga the lion. the ingredients that we need is food coloring, egg white and oil, cornflour and icing sugar and this is the template for drawing singa the lion. we're now going to add the egg white and oilinto the mixture that contains corn flour and icing sugar. stir and mix well until apaste is formed and free of lumps. when we're done, you can add the desired coloring intothis bowl.
you can just add a drop of coloring, and then stir. mix until the color is evenedout. once the color is evened out and this is the shade you want, stop mixing. so this our piping bag, now we're going topour the batter into the piping bag. then push the batter down and tie a knot at thetop. once you're done mixing the ink colors into the batter, you can start drawing singathe lion. so first up, we're going to draw the outline for singa the lion.
now we're going to start making the swissroll, the tools and ingredients you will need are, a spatula, a sieve, cake flour, electricmixer, egg white, sugar, egg yolk and oil. now we're going to start whisking the eggwhite as the egg whites get frothy, we're going to add the sugar gradually. once you'redone, we're going to test whether its at stiff peaks. stiff peaks is when you pull up themiddle, the peaks stand. now we're going to gradually add in the egg yolks. and we'renow going to sieve in the flour, and whisk. then we're going to use a spatula to scrape,
then we will add in the oil. we're going to scoop some of the batter into the oil andmix it first, once it is homogeneous, we're going to add it into the batter, and then fold. once it's homogenous, we're going to pour it into the pan. now we're going to pourthe batter into the pan. then we will spread out the batter. once the batter is evenlyspread out, we're going to give it a few bangs
and then send it into the oven to bake. then you're ready to send it into the oven and bake. once the swiss roll is out from the oven,remove it from the pan and tear off the paper from the four sides of the corners. then we're now going to flip the swiss roll on to the cooling rack. then gently tear off the parchmentpaper. after you tear off the parchment, leave it aside to cool. now we're going to flipover the swiss roll and add the cream to it. put a clean sheet of parchment paper overit, and flip over.
tear off the paper. now we're going to make a few slits, so that theswiss roll, when you roll, it doesn't crack now we're going to add chocolate cream tothe swiss roll, and spread it thinly. now we're going to start rolling the swiss roll. so gently push down the first portion, bring up the parchement paper and roll.
3d printed hermit crab shells,towardsthe end, just gently press it down, and tighten the swiss roll then you're done!
then you'llget a pretty swirl on your swiss roll.
